The Cookstr Weekly: Pasta Night Gets a Makeover

I’ll be honest: I make pasta for dinner often. Quite often. Rigatoni, ravioli, lasagna, penne, or angel hair; whole wheat or traditional semolina; dressed up with fancy toppings or simply with garlic, olive oil and a handful of spinach. I have no intention of changing that. Pasta is the ultimate pantry meal, it’s quick to throw together, and it makes for great lunch leftovers.

But pasta need never be a box of spaghetti with a jar of ready-made sauce. It’s the perfect vehicle for veggies that are just a little too wilted and tired for salad, or some leftover protein, or a tin of anchovies. Start with the recipes below for pasta dishes that liven up a weeknight.

“Orecchiette translates to “little ears,” describing the shape of this distinctive pasta. That shape is important because it is ideal for trapping flavorful juices and bits of spices and herbs, making every bite a tiny celebration. The pasta itself moderates the pleasant bitterness of the broccoli rabe, allowing for the full-bodied flavor of the greens to shine through. The broccoli rabe, for its part, contrasts the sweet spiciness of the sausage, a meaty richness that makes this dish incredibly satisfying and helps bring it alive on the tongue. You can experiment with your own favorite type of sausage. In either case, the sauce is a wonderfully light vehicle for the cacophony of savory flavors.”

“It’s become trendy on various food blogs to prep a whole cauliflower with Indian spices and then bake it, but I find that this process actually dries it out. I’d rather cut the cauliflower into florets first and then bake it for a new twist to this very versatile veggie. This dish is great as an appetizer and/or part of a meal.”

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